A smoky salad of charcoal-grilled eggplant, peppers, and tomatoes, chopped and dressed with fresh herbs, pomegranate molasses, and olive oil. The essential side dish for any Azerbaijani barbecue.
Ingredients
2 large eggplants
3 bell peppers (mixed colors)
4 ripe tomatoes
1 bunch fresh cilantro, chopped
1 bunch fresh basil, chopped
2 tablespoons pomegranate molasses
3 tablespoons olive oil
Salt and pepper to taste
Instructions
1Grill whole eggplants, peppers, and tomatoes over charcoal until charred and soft.
2Peel charred skins from all vegetables.
3Chop vegetables to desired consistency.
4Mix in a bowl with herbs, pomegranate molasses, olive oil, salt, and pepper.
5Let sit 10 minutes for flavors to meld.
6Serve at room temperature alongside kebabs.
Did You Know?
Azerbaijani families argue passionately about whether mangal salati should be chopped finely or left in rustic chunks. The Baku style tends toward fine chopping, while rural versions are chunkier.